Recipe by: George Graham – AcadianaTable.com from here.
8 strips smoked bacon, chopped
1 cup loosely packed sliced andouille sausage or smoked pork sausage
½ cup diced yellow onion
¼ cup diced celery
2 tablespoons diced red bell pepper
2 tablespoons all-purpose flour
½ cup vegetable stock or chicken stock
1 (28-ounce) can cut Italian green beans, drained
1 teaspoon white pepper
1 teaspoon granulated garlic
1 teaspoon black pepper
1 teaspoon kosher salt
2 tablespoons heavy whipping cream
1. In a heavy skillet over medium heat, add the bacon and fry until browned and crisp. Remove the bacon
pieces and drain on paper towel.
2. In the same skillet, add the andouille, onion, celery, and red bell pepper to the remaining grease, and
cook until the sausage browns on both sides. Sprinkle the flour over the pan and stir it into the remaining
grease to make a roux. Stir the flour until it begins to turn a beige color. Add the stock, stir until it
thickens, and add the green beans. Stir to combine and season with white pepper, granulated garlic, black
pepper, and salt. Stir in the heavy cream and combine. Lower the heat and let simmer and thicken for 5
minutes. Turn off the heat and keep warm.
3. Just before serving, sprinkle the top of the green beans with the crisp bacon pieces.
Note – Use the Italian cut (flat) green beans (I like the Margaret Holmes brand). If you can’t find andouille, then feel
free to use a good smoked pork sausage or smoked ham. This recipe is easily scaled for a larger crowd, so feel
free to double or triple the recipe. Make this one a day or two ahead of time and it will be even better as the
Recipe by Acadiana Table at /2015/11/09/creole-smothered-green-beans/